DE2725731C2 - Process for the manufacture of a milk-based foodstuff - Google Patents

Description

2 .. The method according to claim 1, characterized in that the mixture after adding the colostrum Stir or shake for up to 24 hours

3. Modification of the method according to claim 1, characterized in that after step (d) a turns on fourth fermentation with a culture of L. bifidus.

4. Modification of the method according to claim 1, characterized in that one for the second Fermentation (stage (b)) an acidophilus culture and for the third fermentation (stage (d)) a bifidus culture used.

5. Modification of the method according to one of claims 1, 3 or 4, characterized in that the multi-stage fermentation without the addition of colostrum, i.e. with the elimination of the Performs stage (c).

Milk and dairy products like buttermilk, yogurt and the like are important and dated health Point of view from valuable food. However, some people are opposed to the lactose in the

Miiüii allergic ui'iü iiiussu uahcr to dairy products

waive. Millions of people develop an intolerance within their lifetime, so that they are no longer able to digest lactose easily, which is probably due to a lack of B-galactosidase in Villi is based.

Bacteria previously used as a starter for growing various types of milk-based products were among others the spherical species, such as Streptococcus lactis. Streptococcus cremoris, Leuconostoc citrovorum. Streptococcus diacetilactis and Streptococcus durans, which are primarily used to produce buttermilk and sour cream have been used while preparing for yogurt-like products especially rod-shaped species such as Lactobacillus bulgaricus, Lactobacillus helveticus. Lactobacillus lactis. Lactobacillus acidophilus, Actinomyces bifidus, and Doderlein's Bacillus. Such products on However, milk bases generally already have a lactose content after a single culture period that higher than necessary.

In the known processes, the lactose was broken down by various fermentation processes, by which it was converted into lactic acid, e.g. B. If milk with or without non-fat solids, low-fat Milk or skimmed milk has been converted into yogurt or buttermilk; however, over 80% of the disaccharide sugar are left over after the buttermilk or sour cream fermentation is complete. More in Past efforts to remove the lactose resulted in a lowering of the Nutritional value of the dairy product or even inedible products.

It has also been assumed that cultures, if they are to be used together, are mutual should be balanced. A particular culture can reach a peak where the whey comes off cheese-like deposits begin to form. At this point in time, different additions are made Strains of acid-producing cultures separate again as if no acidification had taken place would have if the product was brought to a temperature suitable for optimal growth. here the temperature is the control factor. L. bifidus and L. acidophilus multiply when they become different Times are introduced separately at the same temperature, especially if the first culture is refrigerated and gets mixed up.

The therapeutic value of inoculating milk with different strains of microorganisms has been made already emphasized by numerous experts, and this is especially true when it comes to maintenance good digestion and health. Three kinds of such microorganism cultures are L. bifidus, L acidophilus and L. bulgaricus. L. bulgaricus is used to make yoghurt, which is believed to have the lifespan of the

so humans elongate by preventing the growth of proteolytic microbes in the intestinal tract; Indeed the culture in the digestive tract does not survive too long. L. acidophilus and L. bifidus, on the other hand, are known to survive in the digestive tract for long periods of time and the proteolytic bacteria perfectly displace so that they can be settled in the lower intestinal tract. Both cultures have the ability maintain a normal microbiological balance, especially within the intestinal flora and suppressing many undesirable organisms, improving digestion And ucSClilcünigi will. L. acidophilus is absolutely non-pathogenic and has a completely safe therapeutic effect. Until a few years ago, the beneficial effects of L. acidophilus were recorded in the case of gastrointestinal disturbances, simply the suppression of pathogenic substances by the lactobacilli. Recently, various works have appeared from de

nen shows that there is more to the reaction than to the Competition between the bacterial strains matters. A by-product made by L acidophilus has been referred to in various ways as an antagonist (White and Hall. J.Dental, Res. 48 272, 1949); Lactobacillin (Wheater et al, ATE Nature 168, 659, 1951); Lactocidin (Vincent et at J. Bact78, 479, 484, 1959) and antibiotic (Shahani et al, U.S. Patent 3,689,640).

The form in which L acidophilus was commonly used to take advantage of its therapeutic effects, is that of fermented milk. The number of viable organisms in acidophilus milk was usually on the order of 250 million per milliliter, which resulted in a top unsavory and for many completely inedible product. Also, this product had one relatively short lifespan, usually limited to less than two weeks, often creating difficulties occurred during distribution and handling. Incidentally, the preparation of such a fermented one Milk is extremely expensive compared to ordinary milk.

The beneficial effects of L bifidus have also recently been reported (The Milk Industry, September, 1973). The report shows that L. bifidus is an essential part of the intestinal flora of babies represents and an inhibitory effect on pathogenic bacteria as well as on the growth of aerobic putrefactive substances Microorganisms in the intestinal tract.

In an effort to produce a dairy product of improved quality, it has now been found that milk secreted during the first days after birth (or delivery) is well known can be used as "colostrum" to prepare an edible milk product. It is known, that colostrum has a high protein content, so that if you add it to milk, you can do without any further condensation produces an extremely nutritious product. However, the benefits were having a use of colostrum, largely ignored due to its bitter taste.

For the production of known dairy products by multiple fermentation, either alcohol was used used, or the preparation was carried out with heating, which in both cases resulted in the enzymatic Conversion of lactose to glucose and galactose was hindered.

If alcohol is produced in a dairy product through some form of fermentation with yeast, so will the enzymes normally present in milk are prevented from working, and a food is obtained in which the nutrient content is reduced.

Various processes developed for the production of a multi-stage milk product of this type and made using yeast or alcohol will inevitably have to be with the antibiotic effects of the bacteria conflict as alcohol destroys bacteria. So became different Yoghurt-like products, in contrast to ordinary Miichyoghurt, produced in that either, as suggested in US-PS 18 99 817, separately fermented products were mixed together, or that, as in US Pat. No. 2,119,599, a heat treatment applied or worked with an alcoholic fermentation, as according to US-PS 28 24 804. However, none of these known methods gives an edible product and attempts to taste it to improve have so far not been satisfactory. The addition of flavorings and sugar, in particular fresh fruits and berries, to the mixtures in the incubation state has an unpleasant odor and taste and also to the fact that, due to the incubation conditions, taste and Color of the additives were lost. As in the rest of the digestion of fruits on the one hand and milk on the other Different enzymes and different digestive processes play a role in such Expect mixtures with enzymatic and other conflicts that make the mixture unhealthy. Milk should be consumed alone and not mixed with other nutrients. Other attempts in this one Direction led to poorly controlled growing conditions, which resulted in bad taste and poor shelf life as well as a significant impairment of the nutritional value of the dairy product had an impact.

The invention is based on the object of a new one which is suitable as a food and for therapeutic purposes Obtaining dairy product, the nutritional value of which is higher than that of known products, is cheap can be produced and has a good taste. The food is primarily intended for people as well be easily digestible who are intolerant to lactose.

This object is achieved by the method characterized in the patent claim. Advantageous configurations this method are specified in the subclaims.

The food similar to buttermilk or yoghurt that can be produced according to the invention has a high nutritional value and is a valuable therapeutic agent, but its lactose content is particularly low. It is concerning Aroma, consistency and palatability better than the products you get when you like in milk known to breed microorganisms of the strains L. acidophilus or L bifidus. Incidentally, you get with the The method of the invention not only provides a better milk-based food, but it does it also the conversion of lactose into glucose and galactose to an extent that was not previously thought possible would have held. The resulting food is generally easier to digest, especially but for the large number of people who are normally not allowed to drink milk. The coagulation process stage a) is allowed to run until the lactose is as completely as possible into glucose and galactose

is so hydrolyzed as to form a product that is more common Equivalent to buttermilk, leaving about 80% of the lactose.

The lactose is further reduced by the second fermentation stage b) and the fermentation is left as it is walk for a long time until the curdling product separates from the whey, d. H. to a point where change both the aroma and the texture. After cooling, small amounts of colostrum are then added of cow's milk (foremilk) and stir the mixture carefully. It was found that you can do without adverse change in flavor per 100 parts of milk 10 parts Colostrum can add. If necessary, the milk can be used without impairing the nutritional value Stir or shake for 24 hours, the taste of the mixture tending to be improved as the the bitter taste associated with colostrum is largely eliminated. Try the colostrum to be added at a later stage of the procedure

zen, it turns out that the unpleasant aroma cannot easily be covered up. In contrast the combination described above opens up a possibility of masking this aroma. The addition of colostrum is not necessary, and even without this addition it becomes a dairy product with excellent properties obtain.

A commercially available culture is suitable as acidophilus bacteria. As previously. one also leaves at this stage run the fermentation process to completion in order to completely reduce the lactose content of the mixture as possible and prepare a mixture that incorporates the therapeutic benefits of the acidophilus antibiotic having. In the multiple coagulation process, the lactose content is clearly converted, and the level of lactase increases, producing as much enzyme as there is in the multistage coagulation is possible without disturbing the other processes the lactobacillus that originally soured milk, attacked, but the aroma that was previously imparted to the buttermilk is not masked by it. In the second or third coagulation stage, L bifidus, which comes under the trade name "Eugalan Forte" is available, can be used, or the mixture can be inoculated with this bacterial strain in a fourth coagulation stage. The final culture should include symbiotic bacteria, which survive human body temperature. It is of particular importance that neither alcohol nor a heat treatment takes place, otherwise the lactose content developed in the third and fourth coagulation phase would be decreased. The milk product resulting from the multi-stage coagulation becomes then stirred or shaken to give it a smooth consistency. It turned out to be a product with a pleasant, buttermilk-like taste, but in which the properties are improved, which make it useful as a nutritional and therapeutic agent.

At various points in the process, suitable additions can be made to improve the aroma and add nutritional value, such as potassium salts and vitamin supplements. The aroma of the invention The end product is so pleasant that it cannot be improved or obscured with alcohol, fruit juices or sugar must be added, although such additives after the completion of the various fermentation processes can be.

An important feature of the invention is that one can produce a dairy product with a good flavor can be done using a multi-step process that results in a food that is next to a high Nutritional value is low in lactose, and that this is achieved with bacteria that live in the digestive tract survive. The presence of L. acidophilus suppresses undesirable organisms, and a normal microbial balance is maintained with no harmful side effects, the one beneficial metabolism guaranteed.

If a commercially available bacterial culture of L buigaricus and Streptococcus thermophilus is used, so the usual amount is 1% culture with a fermentation time of 5 to 7 hours expected. Used if you start with a finished product, the time required can be reduced by half or more. If L. acidophilus is used without a yoghurt-producing culture, then commercial Buttermilk needed 10 parts of this culture as a starler. The vaccination should be carried out at body temperature, with the coagulation process then occurring within 3 to 5 hours is finished If the third culture stage is carried out with L bifidus, the same conditions apply and the same time during the coagulation of the milk product after inoculation with L acidophilus mostly L. bifidus was used, it was found that L. bifidus can also be used before inoculation with L acidophilus can use.

To prepare the product according to the invention, one can also proceed in such a way that one starts from raw, officially Certified milk runs out, which is then inoculated without the need for preheating beforehand; one then receives an immediately available, safe, unpasteurized whole milk or skimmed milk product that the provisions of the »U. S. Public Health Code «.

example

For 99 kg of milk there was 1 kg of a mixed culture commonly used in the production of buttermilk is used, and the Streptococcus lactis and / or Streptococcus cremoris, Streptococcus diacetilactis and Containing Leuconostoc citrovorum, added. It was mixed thoroughly and the mixture at about 15 hours Incubated at 21 to 22 ° C. Thereafter the pH was 4.5. To 96 kg of the mixture thus obtained were 4 kg of a mixed culture, as it is usually used for yoghurt production and from the same Parts of Lactobacillus bulgaricus and Streptococcus thermophilis were added. The mixture thus obtained was incubated for 3.5 hours at about 42 ° C and then cooled to 37 ° C. To 100 kg of the so obtained Mixture was given 10 kg of colostrum. Then, 1 kg of a mixed culture was obtained Equal parts of Lactobacillus bifidus and Lactobacillus acidophilus added to the mixture, carefully mixed and the mixture was incubated for 18 hours at 36.7 ° C. The product was then heated to 4 to 5 ° C refrigerated and stored at this temperature until use or shipping.

Claims (1)

Patent claims: 1. Process for the production of a milk-based food through multi-stage coagulation, characterized in that one a) for a period of time that is sufficient for this. Buttermilk to produce an initial fermentation of milk, skimmed milk or cream with a acid-forming culture suitable for the production of commercially available buttermilk, such as Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis and Leuconostoc citrovorum, effected at 21 ° C; what to b) causes a second fermentation in the product from step a), for which a yoghurt culture is used with the help of microorganisms of the group Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactic and Streptococcus thermophilus used and the product at a Fermented at a temperature of 40.6 to 45.6 ° C until cheesy deposits form kick off; what to c) adding 10 parts by weight of colostrum to the product from step b) per 100 parts by weight of the mixture and then d) therein a new, third fermentation with a culture of Lactobacillus acidophilus and or or Lactobacillus bifidus, whereby the temperature is kept at about 36.7 ° C for so long lasts until a product with a symbiotic effect and high lactase content is formed Has